Tag Archives: gluten free
Moroccan Chickpea and Millet Soup
Makes 4 servings Ingredients 2 tbsp. olive oil 1 medium onion, diced 2 cloves garlic, minced 1 cup celery, diced 1 cup yam, peeled and diced 1 cup cooked chickpeas ½ cup raw millet, rinsed and soaked for 1/2 hour or more 1 ½ tsp. ground cumin ¼ tsp. turmeric ¼ tsp. nutmeg 3 lemon slices 4 cups water 1 tsp. salt Pinch of pepper 2 tbsp. cilantro, chopped Cooking Instructions Sauté onion, garlic, and celery in olive oil over … + more
Lauren’s Green Smoothie
Makes 1 serving Ingredients 1 cup milk (dairy or almond) 1 ripe banana, cut in pieces (can be fresh or frozen) Several handfuls of raw spinach, steamed 1 Tbsp peanut butter 1/4 cup raw oats Cinnamon, vanilla and honey to taste Cooking Instructions Steam spinach. Add all ingredients to blender and blend. This recipe is one that has been perfected by my daughter, Lauren. She sometimes adds cocoa to it and says that it makes it a strange colour but … + more
Curried Rice Salad
Makes 4 – 6 servings Ingredients 1 cup brown rice, uncooked 1/2 cup toasted almonds 1/2 cup celery, diced 1 green pepper, diced 1 red bell pepper, diced 3 green onions, chopped 1/2 – 1 cup cilantro, chopped 1/2 cup lemon juice 3 Tbsp cold pressed extra virgin olive oil 2 tsp curry powder 1/8 tsp pepper Cooking Instructions Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive oil and … + more
Green Bean Salad with Pickled Red Onion and Toasted Almonds
Makes 2 – 4 servings Ingredients 1 lb. green beans 1/2 a fennel bulb, thinly sliced and tossed with lemon juice 1 stock celery, thinly sliced 1 medium onion, thinly sliced 1 Tbsp lemon juice 1/2 cup red wine vinegar 1/2 cup water 1 Tbsp Kosher salt 1 1/2 tsp sugar 1/2 cup whole almonds 2 Tbsp olive oil Cooking Instructions Toast the almonds in a 350 degree oven for 7 – 10 minutes. Toss with one teaspoon of olive … + more
Salmon, Fennel, Parsnip and Coconut Stew
Makes enough for 2 people Ingredients 2 Tbsp. olive oil 1/2 leek, washed and sliced 1 clove garlic, minced 1/2 fennel bulb, diced 2 parsnips, scrubbed and diced 1 cup vegetable stock 1 cup coconut milk 1/2 tsp salt 1/4 tsp fresh ground pepper 8 oz salmon, cut into chunks Microgreens as garnish (optional) Cooking Instructions In a medium pan, heat the olive oil and cook the leek, garlic and fennel for about 5 minutes until tender. Do not let … + more
Vegetarian Chili
Makes six cups Ingredients 2 Tbsp. olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 tbsp olive oil 15 oz can, tomato sauce 14 oz. can, black beans or chickpeas or half of each, drained and rinsed 1 cup corn, canned or frozen 2 cups mixed vegetables (peppers, mushrooms, asparagus, and carrots) 1 tbsp chili powder 1 tsp each oregano, cumin & basil Cilantro (to taste) (optional) Cooking Instructions In saucepan, sauté onion and garlic in oil over … + more
Spicy Bowl of Chickpeas
This recipe serves: 8 – 10 Ingredients 1 Tbsp. oil ½ tsp. each of cumin, turmeric, cinnamon and cardamom ¼ tsp. cayenne pepper 1 general Tbsp. each of minced garlic, onion, and ginger ¼ cup (dry measure) of coconut milk 1 can water (14 oz.) or vegetable stock 1 28 oz. can of chickpeas 1 – 28 oz. can of whole tomatoes, squished 2 leftover potatoes 1 bunch spinach 2 cups peas Cooking Instructions In a large pot, heat oil. … + more
Vegetable Frittata
This recipe serves: 6 Ingredients 2 red or white medium-sized nugget potatoes ½ Tbsp. olive oil ½ medium onion ½ cup bell peppers (any colour or combination of colours)* 6 medium eggs, free range, organic are best 2 cups milk (2% or less) 1 Tbsp. fresh basil and parsley, each** ½ tsp. salt ¼ tsp. pepper ¼ tsp. paprika Cooking Instructions Preheat oven to 350 degrees F. Slice potatoes into ¼-inch rounds. Form single layer of potatoes on bottom of … + more